An extremely simple and delicious gluten free, vegan and refined sugar free Chocolate Ganache Cake.
How could you turn a slice of this down?!?!
You HAVE to give this a try and if you have kids definitely get them involved.
I’m far from a baker and actually this is one of the first cakes I have ever made. I wanted to step outside my comfort zone and create something a little different for the blog.
With help from Luise who is actually a far better baker than me we came up with this and I am actually very proud of it!
If you try this Free-From Chocolate Ganache Cake, let me know! Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames I absolutely love seeing and sharing your recreations!
You will need a food processor for making the ganache
You will also need 1 or 2 8″ cake baking tins
Free-From Chocolate Ganache Cake
Ingredients for the cake (PER TIER) so x2 this when buying the ingredients if making 2 tiers:
- 200 g gluten free self raising flour (I use doves farm)
- 150 g ground almonds
- 30 g cacao powder
- 300 ml unsweetened almond milk
- 4 tbsp maple syrup
- 3 tbsp coconut oil melted
Ingredient for the ganache:
- 2 ripe avocados
- 5 tbsp maple syrup
- 25 g cacao powder
- 4 tbsp coconut oil melted
- Generous pinch salt
Pre heat your oven to 180C
Line a 8x8 cake baking tin with baking paper and grease with coconut oil
Add all the cake ingredients into a mixing bowl in the order listed above and mix well until smooth (REMEMBER THE INGREDIENTS ABOVE ARE PER TIER)
Pour the mix into the baking tin and place in the oven at 180 for 20 minutes (this can vary depending on how hot your oven runs)
If you have a second baking tin the follow the instructions again and make another batch straight away. IF you don’t have another (like myself) just wait the 20 minutes and do the process again
Now onto making the ganache, in a food processor add the scooped out avocado along with all the other ingredients and blend until smooth (this can take a couple minutes)
Allow the tiers to cool before layering half of the ganache on top of tier 1. You can then add any fruit on top (I added raspberries and blueberries)
Gently place the second tier on top and layer with the rest of the ganache and top with whatever you like!
This will last for at least 4-5 days if sealed in an airtight container or wrapped in cling film. KEEP OUTSIDE the fridge at room temperature! That is if you don’t eat it all on the first day!
Want to check out my other baking skills then try out my “Winter Spiced Scones”
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!